Why You’ll Love This Recipe
This Chicken Pot Pie with Biscuits is the ultimate comfort food, combining creamy, flavorful chicken filling with buttery, golden biscuits. Unlike traditional pot pie with a crust, this version uses canned biscuits, making it easier and quicker to prepare. Packed with tender shredded chicken, mixed vegetables, and two types of cheese, this dish is a hearty and budget-friendly meal that the whole family will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups cooked shredded chicken
- 2 (10.5-ounce) cans of cream of chicken soup
- 3 cups frozen vegetables
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tablespoons melted butter
Directions
- Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish with nonstick spray.
- Make the Chicken Mixture: In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, garlic, black pepper, and both cheeses. Mix until evenly combined.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
- Prepare the Biscuits: Open the can of biscuits and cut each biscuit into quarters. Place them in a large bowl, drizzle with melted butter, and toss to coat.
- Partially Bake the Biscuits: Spread the biscuit pieces on a lightly greased baking sheet and bake for 5-7 minutes until slightly golden.
- Assemble the Dish: Remove the biscuits from the oven and place them on top of the chicken mixture.
- Final Bake: Return the dish to the oven and bake uncovered for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Cool & Serve: Let the pot pie cool slightly before serving.
Servings and Timing
- Servings: 6
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Variations
- Rotisserie Chicken: Save time by using shredded rotisserie chicken instead of cooking chicken from scratch.
- Creamy Addition: Stir in a little sour cream or cream cheese for an extra creamy filling.
- Different Cheese: Try swapping cheddar for gouda or pepper jack for a bit of spice.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave in short intervals until heated through.
- Freezing: You can freeze the filling separately for up to 2 months. Add fresh biscuits before baking when ready to serve.
FAQs
Can I use homemade biscuits instead of canned?
Yes! If you prefer homemade biscuits, just make sure to bake them long enough to cook through completely.
Can I substitute the cream of chicken soup?
Yes, you can use cream of mushroom or cream of celery soup if you prefer a different flavor.
What vegetables work best in this dish?
Frozen peas, carrots, corn, and green beans are great choices, but you can customize the mix based on your preference.
Can I make this dish ahead of time?
Yes, you can prepare the chicken mixture in advance and store it in the fridge. Add the biscuits and bake when ready to serve.
How do I prevent the biscuits from getting soggy?
Pre-baking the biscuits for a few minutes helps keep them crispier when added to the chicken filling.
Can I add potatoes to this recipe?
Yes, diced cooked potatoes can be added for extra heartiness.
Can I make this gluten-free?
Yes, use a gluten-free biscuit dough and substitute the cream of chicken soup with a gluten-free version.
What can I serve with this dish?
This dish pairs well with a fresh side salad or roasted vegetables.
Can I use crescent rolls instead of biscuits?
Yes, crescent rolls can be used, but they may have a softer texture.
Can I make this dish dairy-free?
Yes, use dairy-free cheese and substitute the cream of chicken soup with a homemade dairy-free version.
Conclusion
Chicken Pot Pie with Biscuits is a comforting, easy-to-make dish that’s perfect for busy weeknights. With creamy, cheesy filling and golden, buttery biscuits on top, this dish is sure to be a hit with the whole family. Whether you’re looking for a cozy meal or a simple dinner that comes together in under an hour, this recipe is a must-try!
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Chicken Pot Pie with Biscuits
- Total Time: 35 minutes
- Yield: 6 servings
Description
This Chicken Pot Pie with Biscuits is the ultimate comfort food, combining a creamy, savory chicken filling with golden, buttery biscuits. Made with tender shredded chicken, mixed vegetables, and two kinds of cheese, this easy, budget-friendly dish is perfect for busy weeknights. Using canned biscuits makes it even quicker to prepare, delivering a hearty meal the whole family will love in just 35 minutes!
Ingredients
- 3 cups cooked shredded chicken
- 2 (10.5-ounce) cans of cream of chicken soup
- 3 cups frozen vegetables
- 2 teaspoons minced garlic
- ½ teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat to 375°F (190°C) and grease a 13×9-inch baking dish.
- Make the Chicken Mixture: In a large bowl, mix shredded chicken, cream of chicken soup, frozen vegetables, garlic, black pepper, and both cheeses until well combined.
- Transfer to Baking Dish: Spread the mixture evenly in the prepared baking dish.
- Prepare the Biscuits: Cut each biscuit into quarters, place in a bowl, drizzle with melted butter, and toss to coat.
- Partially Bake the Biscuits: Arrange biscuits on a greased baking sheet and bake for 5-7 minutes until slightly golden.
- Assemble the Dish: Remove biscuits from the oven and place them on top of the chicken mixture.
- Final Bake: Bake uncovered for 20-25 minutes until the biscuits are golden brown and the filling is bubbly.
- Cool & Serve: Let the dish cool slightly before serving.
Notes
- Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
- Creamy Addition: Stir in sour cream or cream cheese for extra richness.
- Cheese Variations: Try swapping cheddar for gouda or pepper jack for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
